Red Thai Curry

With some of the left over curry paste from my Sonia Cabano Thai fishcakes, I made a simple

Chicken Red Thai Curry
(Serves 2 - 4)

Red Curry Paste (Adapted from Delia Smith)

4 Medium Red Thai Chillies, Deseeded and Chopped
2 Level Teaspoons Ground Cumin
3 Stems Lemon Grass, Trimmed and Chopped
2 Level Teaspoons Grated Fresh Ginger
Grated Zest and Juice 2 Lemons (or Limes)
1 Level Tablespoon Ground Peri Peri or Hot Paprika
1 Teaspoon Fish Sauce*
1 Teaspoon Soya Sauce*
1 Teaspoon Fructose
1 Teaspoon Sea Salt

*Fish Sauce does contain yeast - leave it out if you are highly allergic
*Make sure the soya sauce you use is gluten free

Ingredients:

2 - 3 Tablespoons Red Thai Curry Paste (see above)
3 - 4 Chicken Breasts, Sliced
1 Onion, Diced
1 Yellow Pepper, Sliced
Handful Mange Tout
1 Can Coconut Milk
1 - 2 Teaspoon Fructose
2 - 3 Lime Leaves
Salt and Pepper to Taste
Squeeze Lemon or Lime (Optional)

Directions:

Bash all curry paste ingredients in a pestle and mortar and then whiz in a blender so that the lemon grass is broken up
Fry onion until translucent
Add the curry paste and fry for a few minutes
Add the coconut milk and lime leaves
Add the chicken and simmer for about 10 - 15 minutes until the chicken is opaque
Add the fructose and salt and pepper and lemon, if using, to taste
Serve with basmati or jasmine rice

Salmon for the Senses

This week I've been having some rather strange sensual experiences and I wondered if any of you had ever experienced the same...

My sister sent me a link to a music video we used to watch quite often when we were younger - she is coming to visit from the UK soon - for a month - I am soooooooooooooo excited! Anyway, I watched the music video and I was instantly reminded of eating Sweet and Sour Chicken from Woolies, while watching the video - in my mind the video tasted like sweet and sour chicken.

And today in a waiting room someone mentioned the words Alliance Francaise and I got the taste of chocolate covered waffles, which took me completely by surprise. While in Matric, we used to go here once a week to brush up on our French language - I hated it because the class was only in French and you had to respond in French too, which simply freaked me out. But, I remember looking forward to the yummy chocolate covered waffles, which they sold here - my reward :)

Has a word or photo or video triggered off taste explosions in your mouth? If so, I'd love to hear about them - hopefully I'm not the only one :)

We leave for Dullstroom tomorrow - yippie - I can't wait!

But before I go - I wanted to leave you with another fishy recipe (just so you won't feel too left out)... A lovely, luscious, creamy salmon and asparagus pasta - with no cream! Of course, you can use cream if you're "allowed". I have to tell you that I am really enjoying soya cream at the moment... It finishes off a dish so nicely, just like real cream :)

"Creamy" Salmon and Asparagus Pasta:
(Serves 2 - 3)

Ingredients:

1 Leek, Finely Sliced
2 Salmon Pieces (Fresh or Frozen)
1 Punnet Baby Asparagus, Washed Well to Remove the Grit
Juice of Half a Lemon
1 Tbs Lemon Zest
1/2 Cup Soya Milk
1 tsp Corn Starch, Dissolved in About 1/4 Cup Water
Handful Mustard Microherbs
1 tsp Paprika
1/2 tsp Chilli Flakes
Drizzle Lemon Infused Olive Oil
Drizzle Parmesan Infused Olive Oil
Salt and Pepper
1/2 - 1 tsp Fructose
1 - 2 tsp Good Quality Whiskey
Soya Cream to Finish Off the Dish

Serve with Soba Rice Noodles

Directions:

Fry leek until tender on a high heat
Add whiskey and cook off the alcohol for a few minutes, so you are just left with the taste
Turn down the heat and add soya milk and a little of the corn starch mixture to thicken the sauce
Add the lemon juice and zest, salt, pepper, fructose, paprika and chilli flakes and stir
Add the salmon, asparagus and microherbs (reserving some for garnish - these little herbs are amazing - having a yeast allergy mustard is out, but these mustard herbs impart the same flavour - brilliant!)
Flavour with the oil and allow to simmer for about 5 - 10 minutes until the salmon and asparagus are just cooked
Taste the sauce and adjust flavourings if necessary
Finish off with the soya cream
Serve on soba rice noodles. I have also had this sauce on baby boiled potatoes - delicious!

Hope you all have a fantastic weekend! xx

An Angel of A Fish

I have finally taken the plunge and decided to cook with fresh fish, well as fresh as it can be from a supermarket! (I was recently told that even fish sold as fresh can be frozen and then just defrosted.)

For Dre's birthday I surprised him with a trip to Dullstroom, which we will be going on this coming weekend. He just loves to fly fish, but hasn't been as often as he would like to, so I thought it would be the perfect gift. It is nerve wrecking trying to decide on a place to get away from it all, don't you think? The questions constantly play in your head: Do the rooms match expectations? Is there a nice ambiance? Are the owners friendly? How good is the food, really? Is the setting memorable? And no matter how many comments from ex guests you Google, there is still that flutter of uneasiness - especially when it's a surprise for the one you love. 

One of the last times Dre went fly fishing, he was so eager to catch his fish that his foot slipped and instead of catching his fish he landed up with the fishies instead... It was rather amusing, although he didn't think so. Hopefully this time he will catch a few trout and not just a cold :) Maybe I'll even have the guts to cook one.... time will tell :)

When I spotted angel fish at Woolies, I was eager to try it - at first I had no idea what I was going to do with it, but the cogs in my brain started working when I saw the cutest little brinjals and decided to pair them with baby potatoes.

Baby veggies not only look cute, they also taste so much sweeter.

Marinated Angel Fish with Roasted Baby Veggies:

(Serves 2 - 3)

Ingredients:

1 Whole Angel Fish Fillet

1 - 2 Onions, Cut into Chunks

6 - 8 Baby Potatoes, Cut in Half

1 Punnet Baby Brinjal, Cut in Half or Quarters (Depending on Size)

1 - 2 Teaspoons Dried Chilli

Zest of 1 Lemon

Juice of 1 Lemon

Handful Fresh Oreganum
Olive Oil

Herbal Salt

Paprika

Tin Foil

Directions:

Heat oven to 180 degrees

Marinade fish in chilli, lemon zest, olive oil, herbal salt and fresh oreganum - set aside until needed

Place veggies in an oven dish covered in tin foil

Season with paprika, herbal salt, fresh oreganum and drizzle with olive oil and add a squeeze of lemon juice

Roast in the oven for about 20 - 30 minutes or until tender, but slightly charred

Bake the fish in the same tin foil, for the flavour, for about 8 - 10 minutes depending on the thickness (be careful not to overcook, keep checking it)

Squeeze some lemon juice over the fish just before serving

There is one place that I do not have any worries about visiting and that is Laird's Lodge in Plett. It always surpasses my expectations - from the super efficient, friendly staff, to the gorgeous luxury suites and the mouth-watering food. I am so thrilled to be doing a workshop there on the 10th December - I get to give guests tips on cooking with allergies as well as providing fresh ideas with Chef Tjaart Walraven. To find out more on this special, the rates have been lowered significantly over December!Click this link. It is not just for allergy sufferers; this offer is for everyone and is not to be missed!

The new Cinnamon Sue Competition is in full swing for November. This one is for the kiddies - a cute cutlery set is up for grabs. To find out more click here.

Opening of Pick 'n Pay on Nicol and a Celebratory Dinner

Hi Friend,

I thought I'd just let you know how impressed I am with the newly opened Pick 'n Pay in Hurlingham – the biggest Pick 'n Pay in South Africa!

As you drive in, the store towers over you like a giant, gleaming glass square of architectural design.

The array of fresh flowers that greet you on arrival instantly brightens your mood - the variety of which will not be out of place at the most successful flower show!

The bakery is the first section of foodie heaven with its scrumptious cupcakes and other baked sweet treats that will make you salivate throughout your visit. The selection of freshly baked breads will have your stomach rumbling - olive and sun dried tomato ciabatta are two tasty examples.

I am lost for words when it comes to the fresh fish section! Crab claws, crayfish, langoustines, prawns, oysters, tuna steaks, several varieties of salmon... in fact, you should be able to find any fish your heart desires.

The meat section is another tempting array of many different kinds of boerewors and marinated kebabs as well as exotics such as rolled pork stuffed with mango and sage, aged to perfection rump steak, kobe beef, venison, ostrich, the list can go on and on.

The jewel of the store no doubt has to be the chilled cheese room with its rows of wax sealed cheese rounds - the tastings are a real treat and you could get lost in thought over what to pair with the many cheeses - South African and imported - from plum preserve to figs in syrup, olive oils infused with garlic or chilli - my mouth is watering at the possibilities.

The wine selection is imposing in its diversity and another walk in chilled room holds many sparkling wine choices.

The fresh produce section is once again astounding. Unusual fruits such as Asian pears are right next to a striking Asian section of every kind of chilli you can think of, podded peas and beans by the dozen and fresh herbs such as mint overflowing in little pots. The mushrooms are impressive in their variety and size and lucky finds such as celeriac are dotted throughout.

Other sections include home-ware and braaiing and it even boasts its own pharmacy and bottle store. The abundantly stocked shelves seem to go on forever, with a smiling, helpful person dedicated to each section.

It is certainly a pleasure to shop here – I am so enthusiastic about it that I am in two minds whether to share my good fortune with the whole of Joburg or keep the treasure to myself. I have decided on the former – happy shopping! :)

Lea xxx

Pictures were taken with my phone - not the best quality!

This post would not be complete without a recipe to celebrate Pick 'n Pay's opening.

Pork Roulade Stuffed with Asian Pear and Lavender:
(Serves 2 - 3)

Ingredients:

2 - 3 Pork Loin Chops
1 Large Asian Pear, Finely Diced
1 Onion, Finely Diced
1 - 2 Tbs Dried Lavender*
Olive Oil
Salt and Pepper

Sauce:
Left Over Asian Pear Stuffing
1tsp Corn Starch in a Few Teaspoons Water for Thickening
Dried Lavender to Taste
Soya Cream
Lemon Juice
Herbal Salt and Pepper
Paprika
1 - 2 Tsp Good Quality Whiskey
A Sprinkle of Fructose to Counterbalance Flavours

Serve with crushed baby potatoes or basmati rice and peas

*The lavender is from my mom's garden

Directions:

Remove bones and trim off excess fat on pork chops (keeping aside any excess pork)
Bash chops using a rolling pin/ mallet until thin
Season with salt and pepper
Fry onion until translucent
Add any finely diced excess pork
Add the finely diced Asian pear and cook on high for a few minutes
Add lavender to taste (this can be quite strong so start off with a small amount)
Season the stuffing
Stuff the pork chops with the Asian pear mixture and roll up - secure with a few tooth picks if desired
Fry on high for a few minutes, until golden brown
Transfer to an oven dish and roast in the oven until cooked through (about 10 - 15 minutes - Make sure they don't dry out)
Slice the rolled up chops into rounds - so that the stuffing is visible

Sauce:
Fry the left over stuffing
Deglaze the pan with a bit of whiskey and allow to cook out
Add some water to the pan and the corn starch to thicken the sauce - stir continuously so as not to form lumps
Season with herbal salt, pepper, paprika and lavender to taste
Add a sprinkle of fructose
Add a squeeze of lemon juice
Finish off with soya cream

Homemade Ketchup!

Don't you just love it when a plan comes together?

I am seriously kicking myself - why oh why didn't I think of this sooner - if I think about all of those sauceless homemade burgers, naked homemade chips, and all other dishes eaten sans sauce that are not quite complete without tomatoey goodness...? Well not anymore I tell you - never again will I be without my stash of tommy sauce and do you know why?

It's cos I am so damn clever that's why! ;-)

Yeastless tomato sauce - I never imagined - sorry I am babbling, but I am just so H-A-P-P-Y! hAPPy, hApPy, HaPpY!

And if you want your very own stash of Homemade Ketchup:

This is what you do:

Ingredients:
(Makes about 100mls - double the quantities to make more)

5 Tomatoes
80grams Fructose
Juice Half Lemon
1Tbs Herbal Salt (To Counterbalance Sweetness)
Squeeze of Yeast Free and Gluten Free Soya Sauce, such as Bragg Liquid Aminos (can be found at health shops)
1tsp Dried Oreganum
1tsp Paprika
Crack or Two of Black Pepper

Directions:

Roughly chop tomatoes
Put all ingredients into a pot and boil on high for 5 - 10 minutes
Strain so that you are just left with the liquid
Boil again for a few more minutes to allow the sauce to thicken
And there you have it - homemade ketchup
So simple and soooooooooooooo yummy! :)

The amount of fructose may seem like a lot, you can try and use less if you like, but I think it is necessary to provide jam-like properties

I served my ketchup with homemade sweet potato chips and meatballs

Remember to enter the October Cinnamon Sue Competition. Entries close on 31 October 2010. Good luck :)

Sunshine Salad

With this super amazingly hot weather, my body has given me strict orders to eat salad, salad and more salad. Over the next few days, I will be sharing these salads with you.

The first salad makes use of broccoli. The word broccoli comes from the Italian plural of broccolo, which refers to the flowering top of a cabbage.

Broccoli is high in vitamins C, K and A as well as dietary fiber and also contains multiple nutrients with potent anti-cancer, anti-viral and anti-bacterial properties.

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer and has also shown to be beneficial in the prevention of heart disease.

~Wikipedia~

Broccoli Salad with Sunflower Seeds:
(Serves 1 as a main and 2 as a side)

Ingredients:

1 Head of Broccoli, Florets removed
Handful Sunflower Seeds
Handful Fresh Mint, Roughly Torn
Handful Dill, Roughly Torn
5 - 6 Radishes, Sliced
Lemon Infused Olive Oil
Fresh Lemon Juice
Salt and Pepper

Directions:

Cook the broccoli florets in boiling salted water for a few minutes
Refresh in ice cold water, to retain their colour
Make the dressing with the olive oil, lemon, salt and pepper
Tumble the broccoli into a bowl and sprinkle over the sunflower seeds, mint, dill and radish
Toss in the dressing

This salad would be scrumptious with a simply cooked piece of fish or chicken or could even work as a braai side.

Remember to enter the October Cinnamon Sue Competition. Entries close on 31 October 2010. Good luck :)

On a Roll

A hamburger is not really a hamburger without a roll. For that reason, I attempted to make my own.

This recipe was adapted from Gluten-Free Goddess.

Having to eliminate yeast when making bread or rolls is a bit of a problem, therefore these buns have more of a savoury muffin texture - I believe that this recipe would work beautifully as a loaf though.

When baking gluten free, expect your dough to be a lot different to an original bread dough - it is more of a batter and for that reason I baked these buns in a muffin tin. These buns are also dairy and egg free.

Hamburger "Buns":
(Makes 5)

Dry Ingredients:

I had these flours on hand - you can experiment with your own flours or follow Gluten-Free Goddess' recipe directly. As long as you use a combination of starch and flour.

1 Cup Buckwheat Flour (Health Connection)
1/2 Cup Potato Flour (Health Connection)
1/2 Cup Maizena
1/4 Cup White Maize Meal (Earth Products)
1/4 Cup Quinoa Flour (Health Connection)
2 Teaspoons Xanthan Gum
1.5 Teaspoons Sea Salt
1tsp Royal Baking Powder
1tsp Royal Bicarbonate of Soda

Wet Ingredients:

1 1/4 Cup Warm Water
3 Tbs Canola Oil
2 Tbs Honey
2 Tsp Lemon Juice
1 Tsp Orgran Egg Replacer mixed into 2 Tbs Rice Milk

Sesame Seeds

Directions:

Sieve dry ingredients and set aside
Mix 1tbs honey, lemon juice, baking powder and bicarb together and slowly add the warm water
Stir quickly (it should be frothy at this stage) and add to the dry ingredients
Add the oil, remaining honey and mixed egg replacer
Stir thoroughly until a batter has formed
Spoon the batter into muffin tins and smooth evenly with wet fingers
Top with sesame seeds
Loosely cover the pan with a tea towel and allow to rest in a warm spot for 20 minutes
Preheat the oven to 150 degrees Celsius
Bake the buns for about 40 - 50 minutes
Remove buns from muffin pan and cool on a wired rack

A Quick Tomato Relish:

Ingredients:

1 Onion, Sliced
1 - 2 Tomatoes, Diced
Olive Oil for Frying
Herbal Salt and Pepper
Fructose
Squeeze Lemon Juice
Basil Leaves

Directions:

Fry onions until golden, add tomatoes, fructose, herbal salt, pepper and lemon juice

Simmer for a few minutes
Add basil leaves and stir
Serve dripping over the edges of the patty

See my previous post on how to make hamburger patties

The Humble Hamburger

A patty can make or break a burger. It cannot be rubbery or tasteless. It must be moist and somewhat juicy, but still firm. The flavours must compliment the garnish and yet be strong enough to stand out. There is a lot to consider and a lot more to a hamburger than cooking a few store bought patties or buying a burger from your local Steers. Making a burger is an art - there should have been a painting dedicated to this humble handheld meaty morsel or at least an ode, or sonnet or song.

Early memories of homemade hamburgers have been cemented in my mind. Friday nights were always take away nights, but we preferred homemade patties - there was something grossly therapeutic about squishing minced beef between the fingers, adding onions, egg and bread crumbs and playing patty cake until a gorgeous round shape was formed - frying this in a little oil and stacking a roll as high as possible with lettuce, tomato, cheese, gherkins and tomato sauce and somehow maneuvering this monstrosity into the mouth, usually by unlocking the jaw. Dribbles of tomato sauce juices down the chin were the only tell-tale sign of a well enjoyed dinner.

No more cheese, or gherkins or tomato sauce for me. But now, new memories need to be created.

On Friday night, we felt like homemade hamburgers - which rocketed me straight back to childhood. It felt a little like paint by numbers as I recalled the steps from memory - although with tweaks to suit my new lifestyle.

Homemade Hamburger Patties:
(Makes +/- 6 Depending on Size)

Ingredients:

500g Lean Beef Mince
1.5 Onions, Finely Diced
A Handful of Fresh Thyme Leaves
A Teaspoon Chilli Flakes
Herbal Salt and Pepper
A Little Olive Oil for Frying

Step 1: Heat oven to 180 degrees Celsius
Step 2: Fry onions until golden
Step 3: Add onions to mince along with thyme, chilli, herbal salt and pepper
Step 4: Squish between your fingers to mix well
Step 5: Shape mince into patties
Step 6: Cook in the oven for about 5 minutes on each side
Step 7: Turn the grill on and grill for about 5 minutes on each side until charred

Serve on a gluten free roll or bread with rocket, avo, tomato and a drizzle of basil oil and homemade chips with lots of salt and a squeeze of lemon juice

The bread in the picture is Mrs Bread Care's rice bread. It is delicious and tastes like ordinary bread! It is made from sourdough and is yeast fresh, dairy free, gluten free and egg free. You can find her at the Bryanston Organic Market and her products are also at Fruits and Roots and Fresh Earth.

An Organic "Gift" Box of Veggies and a Roast

I blogged a few days ago about wanting to purchase organic fruit and vegetables directly from a farm - Confuzzled told me about Wensleydale Farm. I immediately went onto their website; it is located 45 kilometers north-west of Joburg and the owners have farmed organically for over 40 years. Wow, it looked so promising! I couldn't wait to get started. It is so easy - you register, order and pay online and your box can either be delivered on a Wednesday, Thursday or Saturday - depending on your area. I asked for my box to be delivered to the Bryanston Organic Market - where they also have a stall.

I was like a kid on Christmas Eve - I was so excited I couldn't sleep. At the crack of dawn I raced to the market to collect my gift - I ordered the standard box, consisting of 12 different items for R125. The box was huge and heavy! After struggling a little to carry it to the car - I raced home again - my heart beating with excitement. I almost flew up the stairs in anticipation. What was going to be in my box?

I lifted the lid, holding my breath, and hoping I would get some good stuff. I exhaled in relief; in my box was a plethora of veggies - spinach, baby potatoes, carrots, baby marrows, broccoli, beetroots, onions, giant leeks, celeriac, avos, sweet potatoes, and radishes. Wow - I felt like a real "chef" - all professional, buying organic veggies. My fridge and cupboards were packed with all this glorious goodness. Now the mission, what was I going to do with all these veggies? Hmmm...

I wanted to make something special for me and Dre, to mark the occasion - I don't usually make roasts - but that is exactly what I was going to make!

I had some deboned chicken thighs in the freezer and thought these would make an interesting roast. I still had half a head of cauliflower left over from last week's challenge - so decided to make a refreshing salad.

Roast Deboned Chicken Thighs with Veggies:
(Serves 2)

Ingredients:

4 - 6 Deboned Chicken Thighs
1 - 2 Onions, Cut into Quarters
4 Carrots, Cut into Chunks
2 - 3 Potatoes, Cut into Wedges
Rice, for 2
Corn Starch for dusting
Thyme
Canola Oil
Herbal Salt and Pepper

Cauliflower Salad:
Half a Head of Cauliflower
1 Tsp Ground Coriander
1/4 Tsp Dried Chilli Flakes
Squeeze Lemon Juice
A Drizzle of Lemon Infused Olive Oil
Herbal Salt

Gravy:
1 Cup Vegetable Stock
Fresh Thyme
Herbal Salt
Fructose
1.5 Tsp Corn Starch dissolved in 1/4Cup Water

Directions:

Heat oven to 180 degrees Celsius
Season corn starch with herbal salt and pepper
Lightly dust potato wedges with the seasoned corn starch
Add veggies and potatoes to an oven pan and lightly toss in canola oil, herbal salt and pepper
Add thyme to the pan
Roast in the oven for about half an hour
Put rice onto boil and set aside once cooked and rinsed
Turn veggies and potatoes over in the pan
Lightly dust chicken thighs with the seasoned corn starch and add to the roasting pan
Roast for another half an hour
Cook cauliflower florets until al dente
Toss in the rest of the salad ingredients - set aside

Turn the veggies and chicken over - remove any veggies that are cooked
Turn the grill on and grill the chicken and potatoes
Turn over after 5 minutes
Remove the chicken and the rest of the veggies
You may need to roast the potatoes for a few more minutes until they are crispy
Make the gravy in the roasting pan - on the stove - remove any burnt bits
Deglaze the pan with the vegetable stock
Add in the corn starch and the rest of the ingredients
Stir well until a thick sauce has been created
Strain the gravy through a sieve
Serve

The carrots were beautfully sweet and the onions tasted so lovely - I know I am going to enjoy cooking with my organic veggies over the next 2 weeks. Keep a look out for more recipes with my organic veggies.

When the Craving Speaks - Eat Pasta!

All this talk of pasta over the last few days on Food24, really got me craving it!

I recently discovered the Orgran range of products and have been using their lasagne sheets for a while and this week I tried the rice and corn penne. The texture was brilliant - just the way I love my al dente pasta. It is the closest I have come to the real thing in a long time - I was overjoyed! Most of Orgran's products are also Gluten, Wheat, Egg, Dairy and Yeast Free! Orgran is approved by Allergen Free International, which means that all of their products are made in a totally gluten free facility - how refreshing! Total peace of mind! A lovely lady, Vivienne, also told me that Pick 'n Pay is now stocking maize pasta as part of the Puccini range - she says that it doesn't go all "gluey" like other makes tend to do. I haven't found it yet, but that's really good news! I have just been told by a really good source that the Pick 'n Pay Pasta says "may contain traces of gluten".  Orgran can be found at Dischem and most health shops.

Pumpkin and Roasted Baby Tomato Penne:
(Serves 2)

Ingredients:

Orgran Rice and Corn Penne, For Two
1 Onion, Finely Diced
1 Packet Diced Pumpkin
1/2 Teaspoon Cinnamon
1/4 Teaspoon Fructose
1/4 Teaspoon Chilli Flakes (Optional)
1 Cup Good Quality Vegetable Stock (I use Woolies Organic Vegetable Stock - Yeast, Gluten & Garlic Free)
1/3 Cup Rice, Soya or Coconut Milk (I used Rice Milk)
Olive Oil for Frying
Herbal Salt and Black Pepper to Taste

Half Punnet Baby Tomatoes, Halved
1/2 Teaspoon Fructose
Drizzle of Olive Oil
Herbal Salt and Pepper

Directions:

Heat oven to 150 degrees Celsius
Season tomatoes with salt, pepper and fructose and drizzle with olive oil
Roast in the oven while everything else is cooking
Put pasta onto boil, drain and set aside when al dente
Fry onion and add pumpkin when translucent
Add cinnamon, fructose and chilli and stir
Add vegetable stock and allow to simmer until stock has reduced
Add rice milk and salt and pepper to taste
When the pumpkin is tender, blend until smooth
Serve over the pasta, sprinkled with roasted baby tomatoes

A Cauliflower Challenge and Ideas from a Steamer

Inspiration's Challenge for this week was to use a regional and seasonal vegetable, namely cauliflower, in a dish. I agree with her that we should try and boost our country's livelihood and buy from local farmers - this is something I am going to be focusing on in my own life. It is more exciting to buy seasonal produce instead of eating the same vegetables all year round, and it is cheaper! It is actually essential for me to have variety in my diet, to prevent more allergies from occurring, therefore I am going to be embracing this concept whole heartedly. I see it as a win win situation :)

Monday night was day two of my dumpling challenge - I had my heart set on steaming them and making perfect see-through wrappers, just like in Chinese restaurants - this didn't quite go to plan, however, but I do feel I am getting ever closer to victory!

Just because the dumpling texture was still not right, didn't mean I had to abandon my whole mission. The filling was still amazingly tasty and moist, which gave me an idea - replace the dumpling casing with something else. I have come to rely a lot on tin foil and I thought it would be the perfect thing to replace the dumpling dough.

Steamed Fish Balls with Cauliflower Puree:
(Serves 2 as a Starter)

Ingredients:

Fish Balls:

4 Hake Medallions, Defrosted
1 Teaspoon Smoked Sesame Oil
1/4 Teaspoon Dried Chilli Flakes
3 - 4 Baby Salad Onions, Sliced
2 Teaspoons Sesame Seeds (Optional)
Herbal Salt

Cauliflower Puree:

Half a Head Of Cauliflower, Cut into Florets
3 - 4 Tablespoons Soya Cream
1 Teaspoon Paprika
Zest of Half a Lemon
Juice of Half a Lemon
Herbal Salt and Pepper to Taste

Tin Foil

Directions:

Blend all fish ball ingredients together
Place a spoonful of fish mixture onto a square of tin foil and make into a lollipop shape
Repeat until all the mixture has been used up
Steam in a steamer for about 5 minutes, until the fish mixture has taken on the shape and has turned translucent
Boil the cauliflower, until soft
Add the rest of the ingredients and blend until smooth
Serve the fish balls with a dollop of cauliflower puree

The fish balls would also work wonderfully with the Chinese broth in my previous post. With the cauliflower puree, this can be made into a light supper

Pea Dumplings in Chinese Broth

As I mentioned yesterday, I love cooking shows and right now I am hooked on Masterchef Australia!

One of the episodes involved cooking Chinese meals and Julia made an inspiring dumpling recipe in broth.

I was itching to try my hand at some gluten free dumplings. I am sure normal dumplings are hard enough to make because gluten free dumplings did prove to be laughably challenging - luckily I attempted them on Sunday - so I had quite a few hours to play around. The end result was tasty, but I need to work on getting the dough extra thin I think - so this is my challenge to myself for the next while. I will report back on my progress shortly.

Seeing as I was in the spring spirit, I decided to attempt another recipe using peas. I have no idea what went into Julia's broth, so decided to wing it and I used maize flour in my dumplings - so they are more Mexican meets Chinese meets Leaine's Kitchen :)

Pea Dumplings in Chinese Broth:
(Makes 15 - 20 Dumplings and Broth for Two - Increase the broth quantities if you want to cook for more people)

Ingredients:

Dumpling Dough:

1 Cup Yellow Maize Flour (*Earth Products)
1 Cup White Rice Flour (*Health Connection)
1 Cup Boiling Water (Add a bit more if it doesn't all stick together the first time)
1 Teaspoon Salt

Filling:

1 Cup Peas
6 Baby Salad Onions, Sliced
1/4 Teaspoon Dried Mint
4 Teaspoons Soya Cream
1 Teaspoon Soya Sauce
Salt and Pepper to Taste

Chinese Broth:

1 Cup Good Vegetable Stock (I used Organic Liquid Vegetable Stock from Woolies)
1 Lemon Grass Stalk, Bruised to Release Oils
1/4 Teaspoon Dried Chilli
2 Cloves
1 Cinnamon Stick
5 Salad Onions, Sliced
1 Teaspoon Ground Coriander
1 Knob Ginger, Sliced
1 Teaspoon Fructose
1 Tablespoon Soya Sauce - Gluten Free and Yeast Free such as *"Bragg Liquid Aminos"
1 Teaspoon Fish Sauce
1/4 Teaspoon Sea Salt
Squeeze of Lemon Juice
1 Cup Water

Canola Oil for Frying

*These products can be found at most health shops

Directions:

Start with the filling and blend all ingredients together in a blender until they form a paste
Add all the broth ingredients to a pot and put onto boil, after a few minutes reduce heat and allow to simmer
Mix the dough ingredients together and roll out on a floured surface until very thin
Cut circles out of the dough
Put a small amount of the pea filling onto each circle and seal it up into a moon shape
Try and be as quick as you can here as the dough dries out quickly - if this happens, keep brushing with a little water
The dough is also very delicate so you need to be careful when making the pea parcels as it can crack and the dough will ooze out
When you have make all of your dumplings heat a pan of oil and fry very quickly on both sides until the dough turns crispy
Lay on kitchen paper to get rid of the excess oil
Serve immediately in the broth, so that the dumplings are still crispy
The dumplings are also delicious on their own and would be great with a dipping sauce instead

A Springtime Lasagne with Chicken and Peas

Wow! Spring is here. Don't you just love that feeling... that light feeling; that joyous feeling; that feeling of endless possibilities; that feeling of rebirth. Huh, don't you? Yeah, I know you do!

Summer is on the way at last!

It's amazing how our bodies are programmed - comfort food that helps with the insulation in winter and uncomplicated, simple and light foods in spring and summer... Yay, I can almost feel those few winter kilograms falling off already - hee hee... Ok, not really... but the thought is there. Those endless possibilities...

Inspiration's Challenge for this week was to make a pasta dish using 5 ingredients, excluding the pasta, oil and seasoning.

I was first going to make a heavier dish with pumpkin and peppers - but my body was saying "Nooooooooooooo, I want spring food!" So I obeyed and gave into its whims :)

Open Lasagne with Chicken, Peas and Lemon:
(Serves 3)

Ingredients:

2 Large Chicken Breasts, Skin, Bones and Fat Removed
1 Cup Frozen Peas
4 Baby Leeks, Sliced
Soya Cream
Zest of a Lemon
A Squeeze of Lemon Juice

Seasoning:
1/8 Teaspoon of Dried Chilli Flakes per Chicken Breast
Herbal Salt and Cracked Black Pepper
1 Teaspoon Nomu Provencal per Chicken Breast

Sesame Oil
Tin Foil
9 Sheets Gluten Free Lasagne (Or any other lasagne of your choice)

Directions:

Heat oven to 200 degrees Celsius
Place each chicken breast on a separate square of tin foil
Drizzle a tablespoon of sesame oil over each breast
Add the chilli, Nomu Provencal and herbal salt
Wrap up each chicken breast into a parcel
Bake in the oven for 15 - 20 minutes until the flesh has changed from pink to white
Cook the lasagne sheets in salted boiling water until al dente and set aside, reserving a ladle-full of the water
Fry the leeks in a little sesame oil until tender
Add the reserved pasta water 
Add the frozen peas and cook on low until the peas have defrosted
Add the lemon zest and lemon juice
Once the chicken is done, remove from the tin foil and allow to rest
Add the juices from the tin foil into the pot of leeks and peas
Slice the chicken and add it to the pot
Stir well so that the chicken is coated in the liquid and so that the flavour from the chicken flavours the sauce
Add a tablespoon or so of soya cream
Stir to combine
Do a final tasting and add more herbal salt and cracked black pepper if needed
Plate up the lasagne: place a sheet in the bottom of a bowl or plate, add some of the chicken, top with two more lasagne sheets and add a final amount of the chicken mixture
Sprinkle with lemon zest if desired

Wrap on the Run

Last week I was in the mood for a savoury wrap filled with mince and packed full of delicious flavours.

I still had some corn and coriander left over from my chicken noodle soup and some kidney beans in the cupboard - this immediately screamed Mexican mince to me. I wanted the wrap to pack some oomph - and chickpea flour seemed to be my best bet.

This is my version of a quick and eclectic Mexican Mince Filled Chickpea Wrap:
(Makes 2 wraps, but enough mince to fill 5 to 6 wraps)

Ingredients:

Mexican Mince:

500g Extra Lean Mince
1 Corn on the Cob, with Corn Removed
Half a Red Pepper, Diced
2 Carrots, Grated
2 Stalks Celery, Sliced
1 - 2 Teaspoons Ground Coriander
1 Teaspoon Chilli Flakes
1 - 2 Teaspoons Za'atar Spice
1/2 Teaspoon Turmeric
1 Tin Kidney Beans, Drained (make sure it doesn't contain vinegar)
1 Tin Diced Tomatoes
2 - 3 Teaspoons Fructose
Handful of Chives, Chopped
Bunch of Coriander, Torn
Herbal Salt and Pepper to Taste

Chickpea Wraps:

Half Cup Chickpea Flour
Half Cup Warm Water
1/4 Teaspoon Baking Powder
1 Teaspoon Za'atar Spice
1/2 Teaspoon Fructose
Herbal Salt and Pepper to Taste
Tin Foil

Directions:

Heat oven to 150 degrees Celsius
Fry the mince in a little grape seed or olive oil until brown
Add the ground coriander, chilli flakes, za'atar spice and turmeric
Add the corn off the cob, red pepper, carrot and celery and fry for a few minutes
Add the tomatoes, fructose, chives, coriander and kidney beans
Add salt and pepper to taste
Cook on low for about 20 minutes

Wraps:
Sieve the chickpea flour and add the baking powder, za'atar spice, fructose, salt and pepper
Slowly add the warm water and mix with a beater until smooth
Pour onto a large baking tray covered in well greased tin foil - so that the mixture covers the tray in a thin layer (you could also use a smaller baking tin and make each wrap individually - but make sure the mixture covers the base in a thin layer)
Bake in the oven for about 20 minutes
Remove from oven and allow to cool
Gently tear away the wrap from the tin foil
Cut the wrap in half - to make two
Fill each wrap with mince, fold up and enjoy :)

Beef Stew with Marrow Bones

Lately I have been loving oven roasted tomatoes - they are so versatile: On pizza as a fabulous base sauce or even as an added topping to add that extra bit of zing (oven dried baby tomatoes are perfect for this and are equally as divine as an addition to savoury muffins) or even as a base for a stew, which is what I did in this beef stew recipe.

I learnt an amazing fact about tomatoes this week. Tomatoes by nature are actually alkaline - it is heating them that makes them acidic. If you are prone to heart burn, cooked tomatoes could be the source of it. Raw or sun dried tomatoes would therefore be more beneficial to you.

I am not a fan of fat, so even though I used beef shin in this recipe, I removed all the fat, chopped up the meat and used the shin bones, devoid of fat, but with the marrow still in - I am not too sure if I defeated the whole purpose of beef shin, but it still tasted very flavourful - so I am going to say, no I didn't :)

Beef Stew with Marrow Bones:

(Serves 4)

Ingredients:

1 Onion, Diced
1 Packet Beef Shin, Approximately 500g, cut into bite size pieces and fat removed (Saving the marrow bones, I used 4 bones)
4 Tomatoes, Cut in Half
1 - 2 Teaspoons Oregano
2 - 3 Teaspoons Fructose
Salt and Pepper
Olive Oil
1 - 2 Teaspoons Paprika

1 - 2 Teaspoons Za'tar Spice

2 - 3 Carrots, Chopped into Chunky Pieces

2 - 3 Celery Stalks, Chopped into Chunky Pieces

Water

A Few Bay Leaves
1 Potato, Chopped into Small Pieces (I left the skin on)
Half a Red Pepper, Chopped into Chunky Pieces
4 - 5 Baby Marrow, Chopped into Chunky Pieces
Fresh Mint and Basmati Rice for Serving

Directions:

Heat oven to 180 Degrees Celsius
Sprinkle oregano, fructose, and salt and pepper to taste over the tomato halves and drizzle with olive oil
Roast in the oven while you are preparing everything else
Fry onion until tender in a little olive oil with a sprinkle of salt
Add the beef shin meat and bones and fry on high until the meat browns
Add the paprika and Za'tar spice and fry for a few minutes

Add the carrots and celery and fry for a further few minutes, stirring all the time to prevent burning

Add just enough water to cover the ingredients in the pot
Add a few bay leaves and salt and pepper to taste
Add the potato
Simmer for about half an hour to 45 minutes
Half way through cooking add the red pepper and baby marrow
About 10 minutes before the end, add the roasted tomatoes
I added half a teaspoon more fructose at this stage
Taste for seasoning
Before serving sprinkle over some fresh mint and serve with basmati rice or any other rice of your choice

Please don't forget to nominate me for the SA Blog Awards, if you like this blog :) Thanks and have a super weekend xxx

Scrumptious Butternut, Basil and Lemon Risotto

You know you're on a flavour-roll when everything you make is bursting with flavours that just seem to complement each other and do a little song and dance on your taste buds before making their way into your stomach, where they reside contentedly.

Your whole mouth buzzes until the last mouthful.

Well, this is how my week went last week - I was untouchable; a relative Culinary Super Woman - I loved every moment of it - that is what cooking is about to me - FLAVOUR FLAVOUR FLAVOUR!

This enthusiastic piece of cooking was inspired by my recent love for risotto - I have made a pea and mint risotto and a tomato and basil risotto, but this risotto worked out to be the tastiest.

Butternut, Basil and Lemon Risotto:
(Serves 4)

Ingredients:

1 Litre Good Quality Vegetable Stock (Yeast and Gluten Free) - Heated on The Stove
2 Cups Arborio Rice
1 Packet Butternut, Cut into Small Pieces
Sprinkle of Paprika
Sprinkle of Herbal Salt
Sprinkle of Cinnamon
Olive Oil
1 Onion, Diced
Dried Basil (Or Fresh, if you Prefer)
1 Teaspoon Xylitol/ Fructose/ Sugar
Good Grind of Cracked Black Pepper
Zest of 1 Lemon
Squeeze of Lemon Juice
Basil Infused Olive Oil for Serving

Directions:

Heat oven to 180 degrees
Sprinkle half the packet of butternut with paprika, herbal salt and cinnamon and roast in the oven, after drizzling with some olive oil; until sweet and roasted (keep checking on it)
Fry the onion in a good glug of olive oil and when translucent add the rice and allow it to sizzle
Add a ladle or two of stock to the rice and stir
Add the rest of the diced butternut and stir until the stock has evapourated
Continue adding the stock, a ladleful at a time, after the previous amount has been absorbed - stir every now and again - you should be using a medium heat at this point
Half way through, add a generous amount of dried basil (about 2 or 3 teaspoons) or a bunch of fresh basil
Add a few teaspoons of cinnamon and a teaspoon of xylitol
Add a good crack of black pepper, herbal salt, lemon zest and lemon juice
Continue with the stock process until it has all been used up - this should take about 20 to 25 minutes, at which time the roasted butternut should be done
Taste the risotto - the rice should be al dente (still have some bite and not all mushy) and the butternut should be tender
Adjust the seasoning if necessary
Finish off with a good glug of basil infused olive oil and top with the roasted butternut

Not Your Average Baked Potatoes Stuffed with Baby Spinach and Tomato

On Tuesday night, I made a supremely tasty, but super simple baked potato. I know you're probably thinking baked potato - that's so boring! Well, this potato is not your average baked potato - it is very exciting and the flavours are amazing! (Take my word for it :))

Baked Potatoes Stuffed with Baked Spinach and Tomato:
(Serves 2)

Ingredients:

2 Large Baking Potatoes
1 Onion, Finely Diced
Packet Baby Spinach
Half Punnet Baby Tomatoes, Cut in Half
4 - 5 Tablespoons Coconut Milk
A Teaspoon Ground Coriander
A Sprinkle of Chilli Flakes
A Teaspoon Xylitol/ Fructose/ Sugar
A Squeeze of Lemon
Herbal Salt and Cracked Black Pepper to Taste
Olive Oil for Frying

Directions:

Heat oven to 180 degrees
Prick potatoes with a knife or fork all over and place them in the oven for about 20 - 30 minutes until the skins are crispy and a sharp knife slides easily through the potato
Fry the onion in a little olive oil and a sprinkle of salt until translucent
Add the spinach and fry gently until wilted
Add the coriander and chilli flakes and stir to combine
Turn down the heat and add the coconut milk - the consistency must not be too runny, but there must still be enough sauce for both potatoes
Add the xylitol, baby tomato halves, squeeze of lemon and salt and pepper to taste
Stir to combine all the flavours
Simmer for about 5 minutes
Taste again to check the seasoning
Cut the potatoes into quarters and top with the spinach and tomato mixture

Bring On the Summer Weather

Last weekend was the first glimpse of the beautiful summer weather just around the corner and Dre and I decided to take advantage with a braai.

I wanted a healthy braai and was intent on making my own marinade as who really knows what goes into them otherwise! And I just love kebabs - I don't really know why - maybe because of the fact that I hate bones in meat (I know, I'm weird ;-)) and it's also possible to combine the meat with other flavours for an even greater taste sensation!

We kicked off proceedings with a refreshing cocktail - just the thing to symbolise a summer's day with strawberries and mint - mmmm... yum!

Summer Cocktail:

Ingredients:

A Handful of Strawberries, Sliced
A Handful of Mint, Torn
2 Litres Sparkling Water
Blackcurrant or Strawberry Cocktail Mix, To Taste
Tonic Water or Lime Cordial, To Taste
Gin or Vodka (Optional), To Taste

Directions:

Combine all ingredients in a big jug
Mix together and serve

I settled on Beef Kebabs with Braai'd Potatoes:
(Makes 8 - 9 Kebabs)

Ingredients:

500 - 700g Good Quality Beef (Such as Rump Steak Cut into Cubes)
1 - 2 Onions, Cut into Large Chunks and Layers Separated
2 - 3 Large Peppers (Yellow, Green, Red), Cut into Large Chunks
Potatoes
Tin Foil

Marinade:

Olive Oil
Paprika
Dried Thyme
Dried Oregano
Lemon Juice
Soya Sauce (Gluten Free)
Herbal Salt
Cracked Black Pepper

Directions:

Marinate the meat in the marinade for a minimum of an hour - combining marinade ingredients as per taste
Start creating the kebabs, by layering the rump, peppers and onions
Do this until all ingredients have been used up or until you run out of kebab sticks
Coat with a final amount of olive oil so that the kebabs do not burn on the braai
Wrap the potatoes in tin foil - poking the potatoes with a knife or fork before doing so
You can rub olive oil over them and sprinkle with herbs, salt and pepper for extra flavour before wrapping them
Cook in the coals for about 20 minutes, until a sharp knife goes straight through the potato

Serve with a salad

Such bright and vibrant colours - don't they just scream summer?

A Little Piece of Thailand, My Way!

As I hope you know by now - I LOVE Thai food! So, when I saw Nina from My Easy Cooking's Event - I was more than ecstatic - I get to cook and eat my favourite food and also stand the chance to win some amazing prizes - how cool is that? Very cool, I'd say!

If you also love Thai food and the chance to win prizes - why not make your very own Thai inspired meal and enter Nina's competition - you still have a few days left - it ends on Saturday the 31st July?

The cornerstone of any successful Thai dish is the combination and balance of flavours - sweet, salty, sour spicy and sometimes bitter. Keeping this in mind I designed my three course meal to focus on this flavour combination.

The first dish in my Thai Inspired Menu is:

Chicken and Coconut Broth: Very Similar to Tom Kha Gai
(Serves 2)

Ingredients:

1 Tin of Coconut Milk (400mls)
400mls Water
A Few Kaffir Lime Leaves
A Teaspoon Chilli Flakes or a Diced Red Chilli - Seeds Removed (Adjust the measurements if you prefer it less spicy)
1 Knob of Ginger, Finely Chopped
Lemon Grass (I used 2 x 5cm Sized Freeze Dried Pieces)
3 - 4 Teaspoons Fish Sauce
Juice of Half a Lime
A Squeeze of Soya Sauce, Gluten Free (Optional)
2 - 3 Teaspoons Palm Sugar or Fructose
Salt and Pepper to Taste
2 Chicken Breasts, Chopped into Small Pieces
1 *Punnet Sugar Snap Peas
1 *Green Pepper, Sliced

*Can be left out or replaced with veggies of your choice such as baby corn or mushrooms (contain yeast)

Directions:

Make the broth by adding the coconut milk, water, lime leaves, chilli, ginger, lemon grass, fish sauce, lime juice, soya sauce and palm sugar to the boil
Allow all flavours to infuse, by simmering for about 10 - 20 minutes
Taste the broth and adjust flavours if needed - making sure you have a balance of sweet, salty, sour and spicy
Add the chicken pieces, sugar snap peas and green pepper and cook until chicken is translucent and cooked through
Taste again
Season with salt and pepper if desired
Serve in bowls
* Can also be served as a main course with jasmine rice or rice noodles

 For the main I once again wanted intense flavours, but the idea of mint appealed to me as in my mind this would add an extra freshness and counter balance the heat from the chilli. The amazing thing about Thai cuisine is that it is influenced by other countries such as China, Cambodia and Malaysia, which sees the utilisation of other ingredients such as soya sauce, turmeric and tamarind.

Spicy Beef with Mint and Thai Basil:
(Serves 2)

Ingredients:

2 Teaspoons Tamarind Paste
Juice of Half a Lime
Squeeze of Soya Sauce (Gluten Free)
1 Teaspoon Turmeric
3 - 4 Teaspoons Palm Sugar or Fructose
1 Teaspoon Chilli Flakes or a Diced Red Chilli - Seeds Removed (Can Adjust the Measurements)
1 Knob Ginger, Grated
2 Teaspoons Fish Sauce
Sesame Oil (I used an unsmoked one from Dischem) - for marinating and frying
1/2kg Beef Strips or Beef Shin Cut into Strips
1 Onion Finely Sliced
1 Red Pepper, Sliced
1 Packet Baby Stem Broccoli
2 Handfuls Fresh Mint
2 Handfuls Fresh Thai Basil (or Normal Basil)
1 Handful Mung Bean Sprouts
Salt and Pepper to Taste
Jasmine Rice for Serving

Directions:

Marinade beef in tamarind paste, lime juice, soya sauce, turmeric, palm sugar, chilli, ginger, fish sauce and a glug of sesame oil for a minimum of 20 minutes (1 - 2 hours would be better)
Heat wok or frying pan
Fry onion in a drop of sesame oil until golden
Slowly add the beef, browning each piece as you go - you may need to add more oil
If you prefer a more saucy consistency - add a drop of water at this stage
Add a handful of mint and basil and mix through
Taste - you should have an equal balance of sweet, salty, sour, spicy and bitter - if not, adjust the flavours
Quickly add the red pepper and broccoli and cook through
Toss the mung bean sprouts through the beef mixture
Add salt and pepper if desired
Should be cooked in about 10 minutes
Serve with jasmine rice with an extra sprinkling of mint and basil

The perfect Thai meal needs the perfect dessert and seeing as though for the past week I have been experimenting with coconut and chocolate - I decided that I'd make a pudding using these two main ingredients. In fact, I am so impressed with how versatile these ingredients are - I have made a rice pudding, ice cream and now a chocolate pudding. Don't you just love it?

Chocolate Pudding with Ginger, Lime and Coconut:
(Serves 2)

Ingredients:

1 Tin Coconut Milk
1 Slab *Albany Smooth Dark Chocolate, Broken into Pieces
1 Teaspoon Good Quality Cocoa (I used Nomu Cocoa)
1/2 Cup Palm Sugar
1/2 Cup Brown Sugar
1 Teaspoon Vanilla Essence
1/2 Cup Desiccated Coconut
Squeeze of Lime
A Knob of Ginger, Grated

*If you are highly allergic to dairy, you may want to avoid this chocolate because although dairy is not included in the ingredients, it is made in a factory that uses dairy

Directions:

Place coconut milk and chocolate into a pot on the stove and stir until chocolate has melted
Add the rest of the ingredients beating well until a smooth consistency has been reached
Boil the mixture so that all flavours infuse - but make sure not to burn
Cook until the mixture thickens - for about 10 - 15 minutes
Remove from stove and allow to cool
Serve in fancy glasses with a grating of ginger

*Can also be turned into ice cream by putting into the freezer for a minimum of 2 hours

And there you have it - an overdose of ginger, lime, chilli and coconut to boost your immune system for the sunny days ahead (cross fingers)